This story made me smile! Here's the full story!!
Garvin
Teens battling chronic illness got the chance to experience all the glitz and glamour of prom night, thanks to a Florida hospital that was determined to help their patients experience all the normal milestones of growing up.
Load Error
17-year-old Ruby Troche, who was diagnosed with gastroparesis, was one of the many extended-stay patients at the Arnold Palmer Children’s Hospital in Orlando in attendance.
“I missed most of the major high school events that go on in my high school because I’m here most of the time,” Ruby told InsideEdition.com. “It gave me the chance to socialize with everyone else and feel comfortable knowing that people there had similar medical experiences as me.”
According to event coordinator Amanda Harris, the hospital brought in DJs, set up a dance floor and rented a photo booth for the big day.
“Just because you’re feeling sick doesn’t mean that you don’t get to do the things all your friends get to do,” said Harris, according to the hospital. “It’s just like a prom that you would see at any high school.”
Patients who were in the hospital in the last year were invited to attend, and allowed to bring a date. Parents were invited to a special dinner on the other side of the hospital, where they could be present while giving the teens their privacy.
Ruby explained she was diagnosed with the condition more than a year ago, and would frequently be admitted into the children’s hospital for stays of up to two months at a time.
Like many other patients, she missed most high school events or did not know her classmates well enough to participate in the ones she could attend.
She said it’s always been her dream to go to prom, and even though she’s not sure whether she would make it to her own, Ruby said she’s glad to have participated in the hospital’s celebration.
“I could feel the happiness and joy in the air, everyone was excited to be there,” Ruby said. “Having this happen just made me really happy I got to experience it with all the people I see most of the time in the hospital.”

I have the 14.5 WSM and was going to give to my dad but he surprised me by saying he was satisfied with his Weber kettle and roti! I still haven't decided if I will keep wsm and use grate or sell it and find another way to get grate.

Remember you own a Akorn you can use Kingsford or something close to that to use in the Akorn! I use both lump and briquettes but find in my Akorn the briqs work best and get a constant long burn!!
Garvin

White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Garvin